“Each city has its own set of circumstances,” Garcia said. “It most likely won’t be one size fits all.”

Rebecca Lee, who operates a gourmet sausage truck called the Underdogs Gastro Truck, said she empathizes with the cities.

“Sometimes change is hard to take and hard to make,” she said. “But I think the cities are on the right track.”

However, Lee said food truck demand in North County is strong enough for weekly gatherings in most cities. She said the events would be similar to a congregation held each Wednesday in Chula Vista, or one held each Tuesday in North Park.

“There’s nothing like that in North County because there’s no place allowing us to congregate,” she said.

And Lee said complaints from more traditional restaurants are mostly unfair. Many restaurant owners say food trucks operate on an uneven playing field because of their much lower startup and overhead costs.

But Lee said food trucks must pay permit fees and obtain business licenses in every city where they operate. And she said they typically avoid direct competition by seeking out areas where restaurants are scarce.

Geller, the lobbying group president, said the trucks don’t want to roam city streets and steal customers from restaurants.

“The trucks would rather do events, because they work best in a group and in a safe and controlled environment,” he said.

But he also said market-based economies sometimes weed out inefficient businesses, such as the way Netflix used the postal service to nearly kill Blockbuster Video.

He said many restaurants would survive, because they offer a sit-down experience food trucks can’t replicate. But he said some might not, because food trucks give customers better quality and value for their money.